Classification of sparkling wine style and quality by MIR spectroscopy

Culbert, J, Cozzolino, D, Ristic, R and Wilkinson, K 2015, 'Classification of sparkling wine style and quality by MIR spectroscopy', Molecules, vol. 20, no. 5, pp. 8341-8356.


Document type: Journal Article
Collection: Journal Articles

Title Classification of sparkling wine style and quality by MIR spectroscopy
Author(s) Culbert, J
Cozzolino, D
Ristic, R
Wilkinson, K
Year 2015
Journal name Molecules
Volume number 20
Issue number 5
Start page 8341
End page 8356
Total pages 16
Publisher M D P I AG
Abstract In this study, the suitability of attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and partial least squares (PLS) regression, was evaluated as a rapid analytical technique for the classification of sparkling wine style and quality. Australian sparkling wines (n = 139) comprising a range of styles (i.e., white, rosé, red, Prosecco and Moscato) were analyzed by ATR-MIR spectroscopy combined with multivariate data analysis. The MIR spectra of 50 sparkling white wines, produced according to four different production methods (i.e., Carbonation, Charmat, Transfer and Methodé Traditionelle) were also evaluated against: (i) quality ratings determined by an expert panel; and (ii) sensory attributes rated by a trained sensory panel. Wine pH, titratable acidity (TA), residual sugar (RS), alcohol and total phenolic content were also determined. The sparkling wine styles were separated on the PCA score plot based on their MIR spectral data; while the sparkling white wines showed separation based on production method, which strongly influenced the style and sensory properties of wine (i.e., the intensity of fruit versus yeast-derived characters). PLS calibrations of 0.73, 0.77, 0.82 and 0.86 were obtained for sweetness, tropical fruit, confectionary and toasty characters (on the palate), respectively.
Subject Food Sciences not elsewhere classified
Sensor Technology (Chemical aspects)
Keyword(s) Mid-infrared spectroscopy
Principal component analysis
Sparkling wine
DOI - identifier 10.3390/molecules20058341
Copyright notice © 2015 by the authors
ISSN 1420-3049
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